Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sundried tomato bisque & grilled cheese croutons. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. Recipe for Sun Dried Tomato Bisque. Recipes » Sun Dried Tomato Bisque ; Submitted by: Daniel L.
Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Sundried Tomato Bisque & Grilled Cheese Croutons is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- Take Bisque
- Prepare 1/4 cup Olive Oil
- Get 2 tsp Minced Garlic
- Make ready 1/2 cup Red Onion
- Prepare 1/3 cup Sundried Tomatoes
- Prepare 28 oz Diced Tomatoes
- Get 2 cup Tomato Juice
- Take 4 dash Dried Basil
- Prepare 2 tbsp Rice Vinegar
- Prepare 2 tbsp Sugar
- Prepare 2 each Basil Leafs
- Get 1 cup Heavy Cream
- Make ready 2/3 box Philadelphia Cream Cheese
- Take Grilled Cheese Croutons
- Make ready 4 slice Bread of Choice
- Get 4 slice Cheese of Choice
- Get 4 tbsp Butter
- Get 4 each Basil Leaves
- Take 1 tbsp Olive Oil
- Make ready 1 dash Balsamic Vinegar/Glaze
And it incorporated even more tomato-y sweetness from the addition of sun-dried tomatoes. That bisque read just a bit more hearty, slightly less dainty. This tomato bisque recipe is rooted in the memorable lunch that Jennifer served to her girlfriends, and beefed up enough that my husband goes back for seconds and thirds. Add sun-dried tomatoes, parsley, basil, oregano, salt, and pepper.
Instructions to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- In a 5 qt. pot heat olive oil on medium heat, add diced red onions, sauté for about 3 min. Add garlic and sundried tomatoes, sauté for another 3 minutes. Control heat depending on your stove. Heat may be turned down to ensure the onions and garlic don't burn.
- Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly)
- Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly).
- While tomatoes and seasonings are stewing begin to prep to make the grilled cheese croutons. Gather all of the recommended ingredients. ** I will note that I find, the more dense the bread, the better crouton it makes. **
- Butter one side of each piece of bread. Turn the bread over so the unbuttered side is exposed. Add two slices of desired cheese to two pieces of the unbuttered side ( you can use shredded cheese, I find that sliced cheese is easier to maintain). Take the other two slices of bread (one of each) place the unbuttered side on top of the two pieces that have cheese already on them. This should expose the butter on the outsides of each of the bread slices.
- Go back to the stew and add heavy cream. Chop 2/3 of the cream cheese block into chunks (this helps the cream cheese to melt faster) add to the pot. Simmer until the cream cheese has melted. Approx. 5-7 min. Stir in the meantime. ***I will note: the better quality cream cheese the better consultancy you will have! Generic/cheap brands tend to separate faster. I will also mention, if you feel the bisque is too thick for your liking you can always add more tomato juice. This will thin out the consistency making more of a soup.
- Once cream cheese chunks have melted, use a hand blender to purée ingredients. Do this until all of the tomato chunks have liquified. This will also help if any cream cheese did not fully melt. Keep on low heat until ready to serve.
- Heat a sauté pan on medium/low heat for a couple of minutes. After the pan is hot, add buttered cheese sandwiches. You may need to turn heat down to low depending on your stove. Watch for the bread to get golden brown and still slowly melt the cheese in the middle. After one side is golden brown and crisp, flip sandwiches over to cook the other side. Watch carefully for the other side to get golden and crispy as well. Once both sides are crisp, move to a side plate.
- Take your newly grilled cheese and cut them into cubes.
- Julienne/Cut more fresh basil.
- Serve the Tomato Bisque into desired bowl. Add grilled cheese cubes (croutons) on top of the bisque. Drizzle a bit of olive oil and balsamic vinegar. Top off with fresh basil and serve!
I left out the chicken and used fresh parsley. We were sad we didn't make more - thanks for the recipe definitely a keeper!! Heat the butter in a large soup pot over medium-high heat. This Creamy Sun Dried Tomato and Basil Soup is a spin-off of a bakery near my house and also closely resembles that of Paradise Bakery's Fire Roasted Tomato Soup. You know I am a huge HUGE fan of Gourmet Garden, so it was a no brainer to use their prepped herbs for this quick and delicious soup.
So that’s going to wrap this up with this exceptional food sundried tomato bisque & grilled cheese croutons recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
